Peanut Butter Cookies

Ingredients

• 1 ½ cups all-purpose flour (plain flour), 190 g
• ¾ tsp baking soda (bicarbonate of soda)
• ½ tsp baking powder
• ¼ tsp fine salt
• ½ cup unsalted butter, 113 g, softened
• ¾ cup creamy peanut butter, 195 g, regular (not natural)
• ½ cup light brown sugar, 100 g, packed
• ½ cup granulated sugar, 100 g, plus ¼ cup (50 g) for rolling
• 1 large egg, at room temperature
• 1 tsp vanilla extract

Instructions

1. Whisk together the flour, baking soda, baking powder and salt.
2. Beat the butter, peanut butter, brown sugar and ½ cup granulated sugar with an electric mixer for 2 minutes, until creamy. Beat in the egg and vanilla.
3. Mix in the flour mixture on low speed until just combined. Cover and chill for 30 minutes.
4. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line two baking sheets with parchment paper.
5. Roll the dough into 1¼-inch (3 cm) balls and roll them in the remaining sugar. Place 2 inches (5 cm) apart on the sheets.
6. Press each ball flat with a fork, then press again at a right angle to make a crisscross pattern.
7. Bake for 9 to 11 minutes, until the edges are lightly golden and the centers look soft.
8. Cool on the sheets for 5 minutes, then transfer to a wire rack.